Palak makkai malai

Yield: 1 servings

Measure Ingredient
1 bunch Spinach chopped
3 \N Green chillies chopped
1 \N 1 inch piece ginger grated
1 small Onion
2 tablespoons Green moong dal
½ cup Corn kernels boiled
⅓ cup Cream or malai
¼ teaspoon Clove-cinnamon powder
¼ teaspoon Punjabi garam masala
½ teaspoon Turmeric powder
½ teaspoon Red chilli powder
½ teaspoon Amchur; (dried mango) powder
\N \N Salt to taste
3 tablespoons Ghee

Wash moong dal. Wash and drain spinach.

Pressure cook together the following, with 1½ cups water -- Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.

When dal is soft, mash mixture with a fork or ladle.

Heat 2 tablespoon ghee, add corn, spinach mixture, salt, amchur, garam masala.

Stir and cook till thick. Stir in beaten malai or cream.

Stir till smooth. Take in serving dish.

Heat remaining ghee, add chilli powder and pour over vegetable.

Stir and serve hot with naan, roti, etc.

Making time: 25 minutes

Makes:4 servings

Shelflife:Best fresh

Variation: Substitute with peas for corn or fenugreek or other favourite greens for spinach.

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